The Easiest Way to Wrap Wontons (wonton Packaging Techniques and Filling Techniques are Included) ❗️ No Filling, No Hard Knots
1.
Three fats and seven lean meat fillings, minced minced meat, add egg, oyster sauce, light soy sauce, white pepper, minced ginger, salt, sugar, chicken essence and mix evenly, add the water of green onion, ginger and pepper to the meat 3-5 times, stir clockwise , Let the water and meat completely merge and absorb, and feel resistance, and then add the next green onion ginger water, this step is very important.
2.
Make the oil (green onion, ginger, pepper, star anise), add an appropriate amount of fragrant and turn off the heat, do not use the ingredients, and pour the oil into the meat filling when it is warm.
3.
After the oil has cooled down, pour it into the meat filling and stir evenly. The filling will be sticky. Not dry, moderate soft and hard.
4.
Take a piece of wonton wrapper and place it in the front half of your palm.
5.
Put the meat filling in the middle of the wonton wrapper.
6.
Gently pinch the five fingers in the middle at the same time, making a fist, and finally pull out the wonton pi.
7.
This is done.
8.
Pay attention to squeeze it down gently, don't pinch the skin to collapse with excessive force.
9.
Although this wrapping method does not have a seal, the meat will expand during the cooking process and will not leak, and the unsealed will give the meat a room for expansion 😂.
10.
The skin is thin and the meat is very tender. The soup ingredients can be put as you like. Generally, you can put coriander, shallots, mustard greens, seaweed, shrimp skin, light soy sauce, salt, sesame sesame oil, black onion oil, etc., which can be matched at will.
Tips:
Wonton filling can be changed according to your own taste, but you must add enough green onion, ginger, pepper and water to thicken it, so that the filling will not taste good when the wonton is cooked.
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